Carla Hall’s Peach & Cream Trifle
Ingredients
- 3 refrigerated piecrusts, cut into 7-in. rounds
- 1 large egg, beaten
- 1 tsp. ground ginger
- 3/4 cup plus 1 tbsp. granulated sugar, divided
- 2 tsp. ground cinnamon, divided
- 1 cup peach preserves
- 4 1/2 lbs. fresh peaches, sliced
- 2 tsp. lemon zest (from 1 lemon)
- 1 tsp. almond extract
- 3 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp. vanilla extract
- 1/2 cup toasted sliced almonds
- 1/2 cup chopped dried apricots
Details
Preparation
Step 1
1. Preheat oven to 375º. Line 3 baking sheets with parchment paper. Place 1 piecrust round on each baking sheet. Brush piecrusts with beaten egg, and sprinkle evenly with ginger, 1 tbsp. of granulated sugar and 1 tsp. of cinnamon. Bake in oven until golden brown, 15 to 20 minutes. Remove from oven; cool completely on wire racks.
2. Heat preserves in a large saucepan over medium heat until warm. Add peaches, zest, almond extract, remaining 3⁄4 cup granulated sugar and remaining 1 tsp. cinnamon. Bring to a gentle simmer, and cook, stirring often, until the fruit begins to break down but is still slightly chunky, about 40 minutes. Transfer mixture to a bowl; cool completely.
3. Place the cream in the bowl of an electric stand mixer fitted with a whisk attachment. Gradually add powdered sugar and vanilla extract, beating on high until combined and soft peaks form.
4. Place 2 cups of peach mixture in a trifle dish. Top with 2 cups of whipped cream and 1 piecrust round. Repeat twice with peach mixture, whipped cream and piecrust. Top with remaining whipped cream. Sprinkle with almonds and apricots.
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